My Grandma Roth knew a thing or two about feeding a family on a Shoestring Budget. She was the mother of eight kids, and famously scolded my mom once for paying full-price for bananas for Grandpa while she was in the hospital (“but Patty, they were 29¢ a pound at Save-a-Lot!”).
I learned a lot about frugal living from her, and a lot about cooking too–simple, delicious homemade food, and she always had something sweet to share when someone dropped by. Usually it was cookies, but if you were really, really lucky it might be Apple Strudel. Here’s her recipe–it’s easy to double (or triple…or quadruple…), and stores great in the freezer. When you need something for company or to take to a party, pull one or two out of the freezer, throw them in the oven, and you’ve got an impressive homemade dessert in a matter of minutes! I usually make a dozen of them after we go apple picking, and they last me through the busy holiday season.
Grandma Roth’s Apple Strudel Recipe (makes 3 strudels)
- 2 cups flour
- 1/2 cup butter or margerine
- 3 egg yolks
- 2 T vinegar
- 1/4 cup water
- 3 cups diced apples (about 3 medium-sized, in approx. 1/2 inch pieces)
- 3 T flour
- 9 T sugar
Use a food processor or pastry blender to cut the butter into the flour.
Separate eggs–pass the yolks between the two halves of the shell, allowing the whites to drain into a separate bowl–or use an egg separator. (I doubled the recipe, so 6 yolks). Use a fork to mix the vinegar and water into the egg yolks.
Blend the liquid mixture into the flour mixture until a dough forms. Cover and refrigerate dough for several hours (at least four) or overnight. The dough is much easier to work with after it’s refrigerated.
If you want to freeze for later use, wrap them in heavy-duty foil, and freeze on a cookie sheet. (Once they’re frozen solid you won’t need the tray) To bake, remove from the freezer, unwrap, place frozen strudel on a cookie sheet, and bake 375° for 45-50 minutes, until golden brown.
Need more apple recipes? Check these out:
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